(borrowed from The Yoga Cookbook)
1 cup walnut pieces
1 bunch of watercress, trimmed
1 green bell pepper, cored, seeded, and sliced
Juice of 1 grapefruit
½ cup olive oil
Salt and pepper to taste
- Heat a heavy skillet and toast the walnuts over high heat until brown.Leave to cool.
- Mix the walnuts with the watercress and green bell pepper.
- In a separate bowl, combine the grapefruit juice, olive oil, salt and pepper and pour over the watercress mixture.